BLACK FOREST TART
ASSEMBLY: Use a spatula to spread 850g of Morello Cherry Compote on the COEUR DE GUANAJA Cake. Blast freeze. Cut out 16 x 2.5cm portions. Gently whip the BA
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Ingredients
- 282g sugar
- 275g egg whites
- 282g egg yolks
- 55g ALL-PURPOSE FLOUR
- 55g CORN STARCH
- 126g P125 COEUR DE GUANAJA
- 126g CLARIFIED BUTTER
- 528g MORELLO CHERRY PURÉE
- 114g sugar
- 96g glucose
- 46g sugar
- 12g pectin
- 55g lemon juice
- 177g WHIPPING CREAM
- 23g INVERT SUGAR
- 23g GLUCOSE
- 450g WHIPPING CREAM
- 228g MILK BAHIBE 46%
- 250g WHOLE MILK
- 51g NON-FAT DRY MILK
- 83g sugar
- 27g INVERT SUGAR
- 54g POWDERED GLUCOSE
- 36g ICE CREAM STABILIZER
- 178g MASCARPONE
- 250g MORELLO CHERRY PUrée
- 5ea lemon zest
- 80g Morello Cherry purée
- 160g ABSOLU CRISTAL NEUTRAL GLAZE
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